This evening a slightly seized up and beery footballer arrived at the door in need of a something hearty to soak up some lager and provide some much needed energy. Luckily for this handsome footballer I had a pot of something warming on the hob ready and waiting.
Ingredients:
Leftover chicken from roast - some
Oil - a splash
Coriander seeds -a few
Onion - 1
Garlic - 1 clove
Hot chicken stock - about 1.5 litres
Potato - 1 medium sized
Thyme - a sprinkle
Lemon zest - of 1 lemon
Turmeric - a teaspoon
Cream,milk, salt, pepper, chilli - as your taste dictates
Start by stripping the chicken and put to one side. Put a large pan onto a medium/high heat and heat the oil. Crush the coriander seeds in a mortar and pestle and toss into the pan, stirring for a couple of minutes. Add the onion, allow to soften and then the garlic. Turn the heat down to medium and add the chicken stock. Peel and chop the potato and add to the hot stock. Once the potato is cooked, briefly process the mixture but still keep some texture. Now time to put the chunks of chicken into the soup. Add the thyme, lemon zest and the turmeric (which lends a rich yellow colour). The cream, milk, salt, pepper and chilli can be introduced a couple of minutes before you serve so you have time to decide how much of each, if any, you would like. Serve with fresh bread or hot, buttered toast.
Despite soups not being "proper man food" this textured soup with fat chunks of chicken seems to have pleased the sportsman, and there hasn't even been call for pudding.
Ingredients:
Leftover chicken from roast - some
Oil - a splash
Coriander seeds -a few
Onion - 1
Garlic - 1 clove
Hot chicken stock - about 1.5 litres
Potato - 1 medium sized
Thyme - a sprinkle
Lemon zest - of 1 lemon
Turmeric - a teaspoon
Cream,milk, salt, pepper, chilli - as your taste dictates
Start by stripping the chicken and put to one side. Put a large pan onto a medium/high heat and heat the oil. Crush the coriander seeds in a mortar and pestle and toss into the pan, stirring for a couple of minutes. Add the onion, allow to soften and then the garlic. Turn the heat down to medium and add the chicken stock. Peel and chop the potato and add to the hot stock. Once the potato is cooked, briefly process the mixture but still keep some texture. Now time to put the chunks of chicken into the soup. Add the thyme, lemon zest and the turmeric (which lends a rich yellow colour). The cream, milk, salt, pepper and chilli can be introduced a couple of minutes before you serve so you have time to decide how much of each, if any, you would like. Serve with fresh bread or hot, buttered toast.
Despite soups not being "proper man food" this textured soup with fat chunks of chicken seems to have pleased the sportsman, and there hasn't even been call for pudding.
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